Fish Quenelles with Lobster Sauce
Fish Quenelles with Lobster Sauce
Ingredients
- 3/4 lb (350 g) haddock fillets (or other white fish), cut into cubes
- 3/4 cup (180 ml) 35% cream
- 1 egg
- A pinch ground nutmeg
- Sprigs of fresh chervil, for garnish
- 1 shallot, chopped
- 1 cup (250 ml) crushed lobster carcass
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) white wine
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) flour
- 1 1/4 cups (310 ml) milk
- Salt and white pepper
Instructions
- In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate.
Fish Quenelles with Lobster Sauce